Double Chocolate Muffins

Ingredients

• 2 cups (254 grams) all-purpose flour
• 1/2 cup (100 grams) packed brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (43 grams) unsweetened cocoa powder, (sifted)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted butter, (melted)
• 1 cup sour cream (or plain yogurt)
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (170 grams) semisweet chocolate chunks

Steps

1. 1

   Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.

2. 2

   In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.

3. 3

   In a small bowl, combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.

4. 4

   Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.